Ingredients
• The Base: 1 bag (30 oz) frozen shredded hashbrowns, thawed.
• The Protein: 2 cups cooked chicken, shredded or cubed.
• The Creamy Bind: 1 can (10.5 oz) Cream of Chicken soup and 1 cup Sour Cream.
• The Flavor: ½ cup melted butter, 1 tsp onion powder, and ½ tsp garlic powder.
• The Cheese: 2 cups shredded sharp cheddar cheese.
• The Topping: 1 cup crushed cornflakes or Ritz crackers mixed with 2 tbsp melted butter (or extra cheese for a “crust only” topping).
• Garnish: Fresh chives or green onions, finely chopped.
Preparation Steps
1. Mix: In a large bowl, combine the sour cream, cream of chicken soup, melted butter, and spices.
2. Fold: Stir in the shredded chicken, thawed hashbrowns, and 1 ½ cups of the cheddar cheese.
3. Assemble: Spread the mixture evenly into a greased glass baking dish.
4. Top: Sprinkle the remaining cheese and the buttery cracker/cornflake crumbs over the top.
5. Bake: Bake at 350°F (175°C) for 40–45 minutes until the edges are bubbling and the top is a deep golden brown.
6. Finish: Top with fresh chives before serving to get that professional steakhouse look!
The “Healthy Treasure” Swap (No Flour/No Sugar)
To enjoy the same flavors without the flour from the soup or the starch from the potatoes:
• Replace Potatoes: Use cauliflower rice or finely chopped cauliflower florets (roasted slightly beforehand to remove moisture).
• Replace the Soup: Mix ½ cup heavy cream and 4 oz softened cream cheese with your seasonings to create a thick, flourless binder.
• The Result: You get that same creamy, cheesy comfort while staying completely grain-free!
Why It’s a Hit
• Easy to Scale: As you found out, it’s incredibly easy to make two or even three trays at once.
• Make-Ahead: You can assemble the trays the night before and just pop them in the oven an hour before the dinner.